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Oyster Stuffing

1/3cupbread crumbs, or 1 1/2 c craker crumbs
1/2cupmelted butter 2 lg jars of bottled oysters
2teaspoonsalt 2 ts pepper
2teaspoonmace or nutmeg


This classic US turkey stuffing comes from a 1923 edition of the
famous Fanny Farmer Boston Cooking-School Cook Book. Oyster
stuffings were traditional at the earliest Thanksgiving dinners.

Drain the oysters and keep 70 ml of the liquid. Mix the bread and
cracker crumbs and add the melted butter, oysters, oyster liquid and

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